Description
This Toasted Walnut Pesto and Caramelized Nectarine Pizza features a crisp, golden crust topped with a rich homemade walnut basil pesto, bubbling mozzarella, sweet and tender caramelized nectarines, tangy goat cheese, and finished with a spicy balsamic drizzle. A perfect balance of savory, sweet, and spicy flavors makes this vegetarian American main course ideal for summer meals or anytime you crave a creative, gourmet pizza.
Ingredients
Scale
Pizza Dough
- 1 prepared pizza dough (about 12-inch round)
Walnut Pesto
- 1 cup fresh basil leaves
- 1/2 cup toasted walnuts
- 1/3 cup grated Parmesan cheese
- 1 garlic clove
- 1/2 cup olive oil (plus extra for drizzling)
- Salt and pepper to taste
Caramelized Nectarines
- 2 ripe nectarines (thinly sliced)
- 1 tablespoon butter
- 1 tablespoon brown sugar
Spicy Balsamic Drizzle
- 1/3 cup balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper flakes
Pizza Toppings
- 1 cup shredded mozzarella cheese
- 1/4 cup crumbled goat cheese
- Fresh arugula for topping (optional)
Instructions
- Preheat Oven and Prepare Pizza Stone: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up thoroughly, ensuring a crisp crust.
- Make Walnut Pesto: In a food processor, combine the fresh basil leaves, toasted walnuts, grated Parmesan cheese, garlic clove, and a pinch of salt and pepper. Slowly drizzle in olive oil while blending until smooth and creamy to create your walnut pesto base.
- Caramelize Nectarines: Heat a skillet over medium heat, melt the butter, and stir in brown sugar until dissolved. Add the thinly sliced nectarines and cook for 5 to 7 minutes, stirring occasionally, until they soften and caramelize to bring out their natural sweetness.
- Prepare Spicy Balsamic Drizzle: In a small saucepan, combine balsamic vinegar, honey, and crushed red pepper flakes. Simmer gently on low heat for 5 to 7 minutes until the mixture thickens to a syrupy consistency, providing a sweet and spicy finish.
- Roll Out Dough: On a floured surface, roll your pizza dough out into a 12-inch circle. Transfer it carefully to a parchment-lined peel or board for easy handling.
- Assemble Pizza: Spread a generous layer of your prepared walnut pesto evenly over the dough. Then top with shredded mozzarella cheese, the caramelized nectarines, and crumbled goat cheese evenly distributed.
- Bake Pizza: Transfer the pizza to the preheated oven on the heated pizza stone or baking sheet. Bake for 10 to 12 minutes until the crust turns golden brown and the cheese is melted and bubbling.
- Finish and Serve: Remove the pizza from the oven, drizzle with the prepared spicy balsamic reduction, and optionally top with fresh arugula for a peppery note. Slice and serve warm for the best flavor.
Notes
- You can substitute peaches for nectarines to vary the sweetness and texture.
- Feel free to swap walnuts with pine nuts or almonds in the pesto for different nutty flavors.
- Store any leftover pesto in an airtight container in the fridge for up to one week.
- Adjust the heat level of the balsamic drizzle by increasing or decreasing the amount of crushed red pepper flakes according to your preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
